I love to freeze fresh fruit chunks when I have extra during the summer. Feeling the need for Spring to get here fast, I checked my freezer for my supply. Unfortunately I was out. Fortunately the supermarket carried frozen mango chunks and pineapple chunks and it had me thinking…
I love the sweet and tangy combo of fruit salsa. Tomato black bean salsa on top my tacos. Spicy peach salsa with blue tortilla chips. Mango black bean salsa on porkloin (for Hubster). Pineapple mango salsa on chicken… mmm… I love it all.
The picture isn’t the best, but I really enjoyed this.
Pineapple Mango Salsa Ingredients:
2 c. cubed mango, 2 c. chopped pineapple, 1 c. chopped green chilies, 1 lime, 1 Tbsp. minced onions, 1 Tbsp. fresh cilantro, fresh cracked black pepper, fresh ground sea salt
Pineapple Mango Salsa:
Juice and zest ingredients. Toss ingredients all together and keep chilled.
Curried Barley Ingredients:
3 c. water, 1 c. pearl barley, 1 Tbsp. minced onions, 1 tsp. curry powder
Curried Barley Directions:
Add onions to water and bring to boil. Add barley, cover and reduce heat. Simmer for 45 minutes.
Ginger Chicken Ingredients:
6 boneless skinless chicken breasts, 1/2 fresh grated ginger, 2 Tbsp. grated carrot, 1 Tbsp. sesame oil, 2 Tbsp. tomato paste, 1 tsp. celery seed, fresh cracked black pepper, fresh ground sea salt
Ginger Chicken Directions:
Place chicken in zipper top bag or bowl and set aside. In a food processor blend all remaining ingredient. Pour over chicken and keep chilled. Pour chicken and marinade on baking tray. Bake at 350°F for 30 minutes or until done.
Plate curried barley and arrange chicken breast in center. Top with pineapple mango salsa and serve hot.
What is your favorite pineapple recipe?